Spaghetti Squash Gratin

My (Sort of) Keto Diet

So, as I mentioned recently on Instagram, I’ve been sort of…flirting with the Keto diet lately. I don’t get hardcore about tracking my calories and macronutrients, because as someone who is in recovery from an eating disorder, that can be a trigger for me. I just eyeball my plate and make sure I’m packing it with lots of veggies, the right amount of protein, and healthy fats. I do still eat carbohydrates, I just make an effort to seek out things like squash, occasional potatoes, and other carbohydrates found in plants. A rule a lot of people in the Keto community use is “any vegetable that grows above the ground,” but as I mentioned, we also have potatoes sometimes.

This change in my eating is partially because I am trying to help my body fully recover from the process of giving birth to Sammi, including releasing the almost 70 pounds I gained during pregnancy. It is also partially due to a lot of digestive upset I’ve experienced in the past six months. Through doing a Whole30 elimination diet and some other tinkering with my food intake, I’ve learned that my body is not really processing carbs from baked goods and processed foods very well. Maybe it’s celiac, or maybe just another weird, postpartum hormone thing. In any case, this is the food regimen that’s working for me right now.

This spaghetti squash au gratin recipe is one we tried last night and really enjoyed! Here’s how I made it.

Ingredients:

1 Spaghetti Squash, halved and cleaned of all seeds

1 tsp Salt

1 tsp Pepper

1 tsp garlic powder

1/4 cup olive oil

2 slices provolone cheese

1/4 cup shredded mozarella cheese

1/4 cup parmesan cheese

1/4 cup shredded gouda cheese

1/2 red onion, sliced in half moons

Instructions:

Preheat the oven to 425 degrees Fahrenheit.

On a baking sheet lined with aluminum foil, place your spaghetti squash that has been halved and cleaned out. Brush the squash halves in olive oil, sprinkle with salt and pepper, and then turn the halves face down. Place in oven for 15 minutes.

Remove from oven, turn over and roast for another 15 minutes with the hollowed side facing up.

Remove, place the sliced onions in the center, and cover with the four types of cheese. Roast for another 15 minutes.

Then, simply serve and enjoy!

I have seen some recipes out there for twice-baked spaghetti squash, and might try scooping out the insides after step 4 (making them look like “spaghetti”), placing them back in their shells, and then covering with the cheese next time I do this. If you do it that way, let me know how it goes!

What do you think? Is this a recipe you’ve tried or do you have any recommendations? Leave a comment and let me know!